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Question about how to fix broken mayo when it splits on you
Had this happen twice last week making a garlic aioli for a special. I know the trick where you start with a drop of water and whisk like crazy, but it still broke on me. A buddy of mine said to use a teaspoon of mustard and then slowly add the broken mix back in while whisking. Tried it on the second batch and it worked like a charm. But now I'm wondering if there's a better way to keep it from splitting in the first place. I was using room temp eggs but maybe I had the oil too cold from the fridge. Anyone have a foolproof method for getting a stable emulsion every time? Or is it just one of those things you have to feel out?
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kevin_martin15d ago
Room temp eggs are definitely the way to go, but if your oil is straight out the fridge that'll throw the whole thing off even with everything else right lol. A lot of people don't realize you gotta let the oil sit out for a bit too, at least 20 minutes or so. Also try adding the oil super slow at first, like literally drop by drop, and then a thin stream once it starts looking thick. Mustard trick is solid though, I always add a little dijon right at the start before any oil goes in, helps lock in the emulsion before it even has a chance to break.
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keithharris15d ago
Yeah I read somewhere that the temperature shock is what usually breaks it, like if everything isn't within like 10 degrees of each other it's just asking for trouble. Good tip though @kevin_martin, I never thought about letting the oil warm up that way.
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